Proper British Scones with Clotted Cream
A good scone should split cleanly down the middle, revealing a soft, steaming interior. Served alongside thick clotted cream and a sharp fruit jam, they are the foundation of a proper tea.
Keep everything cold
The secret to the lift is solid bits of butter melting in the oven, so work quickly to keep the dough chilled. Avoid over-kneading, which turns a light pastry into a dense biscuit.
- large mixing bowl
- pastry cutter or two knives
- 2-inch round biscuit cutter
- baking sheet
- parchment paper
What goes in.
- 3 cupsall-purpose flour
- 1/3 cupgranulated sugar
- 1 tbspbaking powder
- 1/2 tspsalt
- 6 tbspcold unsalted butter, cubed
- 1 cupwhole milk, chilled
- 1egg, beaten (for egg wash)
- 4 ozclotted cream
Avoid the twist
When cutting your rounds, push the cutter straight down and pull it straight up. Twisting the cutter seals the edges of the dough, preventing the scone from rising evenly.
The method.
Preheat and prepare
Set your oven to 425°F. Line a baking sheet with parchment paper.
Mix dry ingredients
Whisk flour, sugar, baking powder, and salt in a large bowl.
Cut in the butter
Add the cold butter cubes. Use a pastry cutter to work the butter into the flour until the largest pieces are the size of small peas.
Add the milk
Pour in the milk and stir with a fork just until a shaggy dough forms. Do not overmix.
Shape and cut
Turn the dough onto a lightly floured surface. Pat it into a 1-inch thick disc. Use the cutter to stamp out circles.
Bake
Place on the baking sheet, brush the tops with egg wash, and bake for 12–15 minutes until risen and deep gold.
Other turns to take.
Currant Scones
Fold 1/2 cup of dried currants or sultanas into the flour before adding the milk.
Savory Scones
Omit the sugar and fold in 1/2 cup of grated sharp cheddar and a tablespoon of minced chives.
When it doesn't go to plan.
If the dough feels sticky, use a little extra flour on your hands, but don't add more to the bowl.
Chill the cut rounds in the fridge for 10 minutes before baking to ensure the butter stays firm until it hits the hot oven.
Split the scones while they are still warm to get the most out of the clotted cream.
The ones that keep coming up.
Can I use heavy cream instead of milk?
Yes, heavy cream provides a richer crumb, but reduce the butter by one tablespoon if doing so.
How do I know when they are done?
They should feel light for their size and have a firm, golden brown crust that has risen at least an inch tall.
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